Condiments are notorious for their exorbitant sodium content in a very tiny portion. BBQ sauce typically falls in the 300 mg sodium range for a mere 2 tablespoons. Whether used a marinade, a dip or to top a burger, we typically consume much more than a single serving. I was on a mission to come up with a recipe that tasted great but but that had significantly less the sodium than store bought brands. It’s also important to note that even if a product is low in sodium, it does not mean that there aren’t other undesirable components to it. Many BBQ sauces also contain a lot of sugar from sweeteners such as honey, sugar cane or brown sugar. I addressed both issues and came up with this sweet and tangy slightly spicy BBQ sauce. The majority of the sweetness in this recipe comes from dates. Dates have natural sugar, fiber and other nutrients so they are a great replacement for added sugars. Also, you won’t miss the salt with all the tasty spices. *Please note, spice brands vary with amounts of sodium. Brands I used in this recipe contain negligible, if any sodium.
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